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preparation times; 35 minutes plus baking.

500g bread. Two days old (I used homemade soft wholemeal bread.)
200g white button mushroom
250g celery
200g onion
100g butter
2 free range or organic eggs lightly beaten
1 cup chicken stock
50g parsley
2g fresh oregano leaves or 1 tsp dried oregano
2g fresh sage leaves or 1 tsp dried sage
½ tsp table salt
½ tsp crushed black pepper

Slice bread 1-inch size or break it for big pieces. Add ¼ amount of the bread in to TM bowl. 2 seconds, speed “between” 6 to 7. then add another ¼ until you finish 500 g.
If there  are any big pieces of bread left in TM bowl use your hands to break them in to appropriate sizes. Set aside.
Place the all herbs into TM bowl. Chop 3 seconds, speed 6.
Use large bowl or container and place bread and chop herbs, and mix well. Set aside.

Clean mushroom with kitchen paper towel (do not wash mushroom with the water). Place mushroom into TM bowl. chop 3 seconds, speed 4. Set aside.

Cut celery into 1 ½ inches size and place into TM bowl. Chop 4 seconds, speed 5. Set aside.
Peeled and cut onion into quarter and place into TM bowl. chop 2 seconds, speed 5. Scrape down sides of bowl with spatula, place butter and celery into TM bowl. Cook 12 minutes, speed 1, 100c and reverse.
Place mushroom into (onion mixture) TM bowl. Cook another 5 minutes, speed 1, 100c and reverse.
Place cooked vegetable into bread mixture.
Place 2 eggs into TM bowl. 3 seconds, speed 5. Pour over the bread mixture.
Place 1 cup chicken stock into TM bowl cook 2 minutes, speed 1, 100c.

Meanwhile; add cooked vegetable, salt and pepper into
bread. mix gently with beaten eggs. give a gentle mix. Then add stock and mix well.
( I’m doing this dish other way around, normally  bread has to be soaked with worm stock first. But my way you will find out it works great, taste great).
Pour bread mixture into prepared oven proof baking pan or casserole dish. Cover with aluminium foil and bake in preheated oven 190 ( fan oven 180) for 1hour. 

Hints & Tips:
Can use white bread, whole grain, wholemeal and gluten free bread.
Using gluten free bread you should add additional ½ cup warm stock to the bread mixture.
Vegetarian option;  thermo mix vegetable stock substitute chicken stock.
Can add cooked and chopped giblets. Or cooked oyster for more flavours

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